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Recipe Wed May 28 2008

That's Haute

According to the National Hot Dog & Sausage Council (yes, there is such a thing), Americans typically consume 7 billion hot dogs between Memorial Day and Labor Day. And while the Chicago dog--in all its poppyseed bun, sport pepper, celery salt glory--is undoubtedly a classic, it's a little...well...old school.

For those who prefer a more done-up-dog, Chicago Tribune's Good Eating challenged five Chicago chefs to revamp the classic hot dog in a way that was unique, yet easy enough for the home cook to replicate. And in true Chicago fashion, you won't find ketchup in any of the recipes.

Charlie Trotter (Charlie Trotter's): Asian Tuna Hot Dog
Rick Bayless (Frontera Grill, Topolobampo): Chi-Mex Hot Dog
Bernie Laskowski (Park Grill): Greek-Style Lamb Hot Dog
Koren Grieveson (Avec): Beef Hot Dogs with Spicy Tomatillo Salsa
Shawn McClain (Spring): Hoisin and Hot Mustard Glazed Tofu Hot Dog with Spicy Kimchi and Cucumber Salad

Not really the cooking type? Check out Hot Doug's, where this week's special is a Chardonnay-Infused Rattlesnake Sausage with Bacon-Garlic Dijonnaise and Mirabo Walnut Cheese ($8).


twobitme / May 29, 2008 8:18 AM

My girlfriend just tried Hot Doug's Rattlesnake sausage yesterday. Being a vegetarian, I live vicariously through her occasional meat eating adventures.

She said it tasted good, but would be hard pressed to tell the difference between rattlesnake meat and any other sausage meat.

I'm just surprised I was able to convince her to try it.

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Event Mon Jul 21 2014

A Garden Party at Rick Bayless' House

By Judy Wu

I was using Rick Bayless' restroom, I mused, staring up at the ceiling window that was projecting a heavenly beacon of light upon my less-than-angelic duties. I could barely distinguish Rick's faint murmurs through the orange walls, something about how...
Read this feature »



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